Roasted Eggplant And Tomato Napoleons With Black Olive Dressing
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Virgin Olive Oil (extra)3 tbsps
Tomato (seeded and diced)2 tsps
Lemon Zest (finely minced)3 tbsps
Garlic (chopped poached)1 cup
Toasted Pine NutsDirections:
1
For the black olive dressing, combine all ingredients and allow to sit for at least 2 hours, covered and refrigerated, for flavors to develop
2
For the poached garlic in the basil puree, place unpeeled garlic cloves in a small saucepan and cover by 1-inch of cold water
3
Bring to a boil, drain and repeat process 2 more times
4
Remove husk from garlic, chop
5
For the basil puree, blanch the basil in lightly salted boiling water for about 5 seconds
6
Remove and immediately plunge into ice water to stop the cooking and set the color
7
Drain well, squeeze dry and chop
8
Add to a blender along with poached garlic, olive oil, pine nuts and enough stock to make a smooth puree
9
Store in refrigerator
10
; To oven dry tomatoes for napoleons, cut tomatoes in half and remove stems
11
With your fingers gently squeeze and remove the seeds
12
Lightly oil a baking sheet, place tomatoes and season lightly with sea salt and freshly ground pepper
13
Place in a preheated 225 degree oven for 3 to 4 hours or until tomatoes are somewhat shriveled and have the faintest bit of color on them
14
For the napoleons, slice the eggplants into 12 (1/2-inch) thick rounds and generously paint both sides with olive oil and season with salt and pepper
15
Place in a single layer on a baking sheet and roast in a preheated 400 degree oven until cooked through and lightly browned, about 10 minutes
16
Set aside
17
Oil, season and roast remaining vegetables in the same manner and set aside
18
Be sure not to overcook, vegetables should still have some texture
19
To assemble the napoleons, on a lightly oiled baking sheet start with a round of eggplant and top with slices of zucchini, onions, peppers, mushrooms and oven dried tomatoes and cheese
20
Repeat the layers, ending with an eggplant slice for each napoleon
21
Place a rosemary spear in the center of each napoleon to hold it together
22
To serve, Place baking sheet with napoleons in a preheated 375 degree oven for a few minutes to warm through and barely melt cheese
23
Place on warm plates and spoon the black olive dressing around
24
Top with drops of the reduced Balsamic vinegar, fresh basil puree and garnish with herb sprigs
25
Serve immediately